Roasted Harvest Vegetables

Ingredients:

1/4 c. extra-virgin olive oil

1/4 c. vegetable broth

1 tsp. salt

1/2 lb. carrots, peeled and cut diagonally into 1/2 inch pieces

1/2 bl. Brussels sprouts, ends trimmed and halved

1/2  lb. fingerling potatoes, halved lengthwise, quartered if large

1 medium butternut squash, peeled and diced

Preparation:

Preheat the oven to 400 degrees. Line a large jelly roll pan with aluminum foil.

In a large bowl, mix the olive oil, broth, salt and pepper and then toss with the mixed vegetables to coat. Drain and save the remaining broth mixture, then spread the vegetables on the jelly roll pan, Pour the reserved broth mixture over the vegetables. Roast for 35 to 40 minutes or until tender, stirring once.

Recipe courtesy of Trisha Yearwood. (!) Trisha's Tip: For a lower-cal version, use 1/2 c. of vegetable broth and eliminate the oil.

from an article featuring Trisha Yearwood's favorite holiday dishes, published in USAWeekend magazine, Nov. 9-11, 2012.

Simple Savory Fall Vegetable Medley

About roasting veggies: (from CookSmart with Ellie Krieger, USA Weekend magazine)

Roasting turns everyday veggies into golden, sweet perfection. Roasting is one of the easiest ways to cook vegetables, yet the result is a remarkable taste transformation. The prep is simple: Just cut them up and toss with a lettle oil and seasoning. The oven does all the work really, concentrating the vegetables' flavors, softening them until tender and caramelizing their natural sugars to develop a deep, sweet undertone. 

A light sprinkle of salt will do just fine, but this combination of ground spices with a touch of honey adds a big "wow" factor and brings out the complex sweet-savory flavors of these colorful, nutrient-rich fall vegetables. What's more, the antioxidants in the spices provide an extra punch of healing power to the dish.

Feel free to swap in other vegetables you may have on h and: Parsnips, cauliflower, sweet potato and different varieties of winter squash will all work well.

Ingredients:

1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1 Tb.
honey
2 Tbs. olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1-inch squares
1 1/2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)
5 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
1 Tb. fresh thyme leaves

Preparation:

Preheat oven to 375 degrees.

In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil. Leaving the root end on, cut each onion in half and peel it. Then cut each half into 4 wedges so that a piece of the root remains attached to each wedge, holding it together. Place the onion wedges, red bell peppers, butternut squash and carrot into the bowl with the spices and toss to coat evenly.

Put the vegetables into a baking sheet in a single layer and cook for 25 minutes. Stir in the thyme  leaves and cook for 25 minutes more, until the vegetables are tender.

Tent with foil to keep warm until ready to serve.

Serves four.

Per serving (1 1/2 c.): 210 calories, 36g carbohydrates, 3g protein, 7g fat (1g saturated), 7g fiber, 0mg cholesterol, 350 mg sodium

Deborah Madison's Roasted Squash, Pear, and Ginger Soup

Ingredients:

• One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
• 3 ripe but firm pears, any variety, quartered, seeds and stems removed
• 1 chunk fresh ginger, about 2 inches long, thinly sliced
• Sunflower seed or olive oil for the squash

Sea salt

2 tablespoons butter or sunflower seed oil

1 onion, thinly sliced

1/2 cup crème fraîche or sour cream, optional

Preparation:

1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups. 

2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes. 

3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche. (Blogger's tip: the creme fraiche puts this delicious soup over the top!)

From: Epicurious  | March 2009

by Deborah Madison

Vegetable Soups from Deborah Madison's Kitchen

Pumpkin (or squash) Pie with Coconut Crust

Crust:

2 cups dried coconut

1/4 cup honey

1/2 cup coconut oil

Filling:

1 1/2 cup pumpkin puree or delicata squash

2 eggs

3/4 cups honey

2 tsp pumpkin pie spice (we made our own from all spice, cinnamon, ginger and nutmeg)

1/4 tsp salt

grated rind of 1 lemon

1 cup coconut cream or coconut milk

Direction:

1. Make pie crust first. Preheat oven to 300 F

2. Mix all ingredients together in a bowl and transfer to a 9 inch pie pan and press firmly and evenly against sides and bottoms

3. Bake for 30 minutes or until crust is a dark golden color. Allow to cool to room temp.

4. To make filling, cream eggs with honey. Gradually blend in other ingredients. Pour into prebaked coconut crust pie shell and bake at 350F for 35-45 minutes until firm.

Butternut Squash and Sage Lasagna

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. The light, minty flavor of fresh sage pairs beautifully with sweet butternut squash in this complex vegetarian entrée.

Serves: 12

Yields: 2 casseroles

Total Time: 2 hr

Prep Time: 50 min

Cook Time: 1 hr 10 min

Oven Temp: 450

•      2 large onions, each cut in half, then cut crosswise into 1/4-inch slices

•      2 tablespoon(s) olive oil

•      1 1/2 teaspoon(s) salt

•      3/4 teaspoon(s) coarsely ground black pepper

•      2 medium butternut squash, each cut in half and seeded

•      7 cup(s) low-fat (1%) milk

•      1/2 cup(s) cornstarch - use non-GMO cornstarch from a natural foods store or food coop

•      1/4 cup(s) (packed) fresh sage leaves, chopped

•      1/4 teaspoon(s) ground nutmeg

•      2 cup(s) freshly grated Parmesan cheese

•      12  no-boil lasagna noodles, from 8- to 9-ounce package

•      3 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry - or fresh spinach, chard or greens

Directions

1.   Preheat oven to 450 degrees F. In large bowl, toss onions with oil, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Place onions in one 15 1/2" by 10 1/2" jelly-roll pan. Line a second jelly-roll pan with foil; arrange squash, cut sides up. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cover pan with squash tightly with aluminum foil. (Do not cover onions.) Roast both pans of vegetables 45 minutes or until squash is tender and onions are browned, stirring onions halfway through cooking. Reset oven control to 375 degrees F.

2.   Meanwhile, in 5-quart saucepot (do not use a smaller pot; milk mixture may boil over), heat 6 cups milk on medium-high just to simmering, stirring occasionally. In small bowl, whisk cornstarch into remaining 1 cup milk. Add cornstarch mixture to simmering milk in pot; heat to a full rolling boil, stirring constantly. (Make sure to scrape bottom of saucepot to prevent scorching.) Boil 1 minute, stirring constantly. Remove from heat; stir in sage, nutmeg, 1 1/2 cups Parmesan, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

3.   When vegetables are done, scrape squash into food processor with knife blade attached; discard skins. Add onions to processor; puree until smooth. You should have 4 cups puree.

4.   Into each of two 8" by 8" glass or ceramic baking dishes, spoon 1/2 cup white sauce to cover bottoms. Arrange 2 lasagna noodles over sauce in each casserole. Evenly spread 1 cup squash puree, then 3/4 cup chopped spinach over noodles in each casserole. Top each with 1 cup sauce. Repeat layering one time, starting with noodles. Top each with 2 more noodles. Spread remaining sauce over noodles; sprinkle with remaining Parmesan.

5. Cover one casserole with aluminum foil. Place casserole on cookie sheet (to catch any spills during baking) in oven and bake 30 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing

Roasted Pumpkin-Apple Soup

Yields: 12 servings, about 1 cup each

Total Time: 1 hr 10 min

Prep Time: 30 min

4 pound(s) pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks

4 large sweet-tart apples, such as Empire, Cameo, or Braeburn, unpeeled, cored, and cut into eighths

1/4 cup(s) extra-virgin olive oil

1 1/4 teaspoon(s) salt, divided

1/4 teaspoon(s) freshly ground pepper

1 tablespoon(s) chopped fresh sage

6 cup(s) reduced-sodium chicken broth or vegetable broth

1/3 cup(s) chopped hazelnuts, toasted

2 tablespoon(s) hazelnut oil

Directions

Preheat oven to 450°F.

Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt, and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Warm Butternut Squash and Chickpea Salad with Tahini Dressing

Preheat oven to 425. Peel and seed a medium butternut squash and chop into 1 ½ “

Pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.

Maple Pumpkin Spice Bread

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.

Directions

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.

2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

ingredient list

Makes 1 loaf (12 slices)

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 Tbs. ground cinnamon
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 cup pure maple syrup
• 1/2 cup grape seed or canola oil
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp. vanilla extract
• 1/2 cup chopped hazelnuts

Vegetarian Times Issue: November 1, 2009 p.42

Moroccan Pumpkin and Lentils

This hearty North African stew will ward off the first chill of fall with its colorful ingredients and warm, spicy flavors.

Directions

1. Heat olive oil in large saucepan over medium-high heat. Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden. Add tomatoes, lentils and spices, and cook 2 to 3 minutes more. Stir in pumpkin cubes, tomato purée and 2 1/2 cups water. Season with salt and pepper.

2. Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed. Season with salt and pepper. Garnish with cilantro, and serve hot.

ingredient list

Serves 8

• 2 Tbs. olive oil
• 1 large onion, diced (about 1 1/2 cups)
• 1 jalapeño chile, seeded and sliced
• 1 cup green lentils, rinsed
• 1 Tbs. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. cumin
• 1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
• 1 2-lb. pumpkin, peeled, seeded and cubed
• 1/2 cup tomato purée
• 1/4 cup chopped cilantro, for garnish

from Vegetarian Times Issue: October 1, 2006 p.75

Maple Glazed Acorn Squash

Serves 4. Prep time: 30 minutes

2 Acorn Squash
2 T. butter
3 T. maple syrup
1/4 t. cinnamon
1/8 t. garam masala*
Salt and pepper

Preheat oven to 425 degrees F. Cut each squash in half and scoop out seeds; remove stems. Place the squash onto a large rimmed sheet pan or 2 casserole dishes. Pour about a half-inch of water into the dishes or the sheet pan and sprinkle the squash with salt and pepper. Bake the squash for 15-20 minutes. While the squash is cooking, melt the butter and combine it with the maple syrup, cinnamon, and garam masala. Remove the squash from the oven, pour off any remaining water and brush liberally with the melted butter mixture. Bake 5 minutes, brush again with the remaining butter mixture and bake another 5 minutes.

*Garam masala is a traditional Indian blend of spices that typically includes cumin, coriander, black pepper, cloves, cardamon, and sometimes others as well.

Michigan Curry Squash Bisque

Serves: at least 4 (you can always add more squash to thicken, as well as increase all other ingredients to taste)

*Easy to make vegan!*

Ingredients

1 large or 2 small Michigan butternut squash (can mix or substitute with acorn or buttercup

1 cup chopped Michigan apples

1 cup chopped sweet Michigan onions

1 cup chopped Michigan carrots

2 TBS olive oil

1/4 C. "milk" [Michigan Calder Brothers' Dairy Milk or Eden Organic Soy, or any milk substitute]

Curry to taste, at least 1 TBS (I use a Seeds of Change Hot Indian curry in a jar, you can use powder and add cayenne or other local hot peppers to taste as well)

2, 15 oz. cans vegetable broth (or homemade broth leftover from cooking vegetables)

2 Bay leaves

2 TBS Michigan honey

bunch Michigan cilantro or parsley

Directions

Bring oven to 350 degrees F

Slice squash in half lengthwise and oil faces

Place squash face down on cookie or baking sheet and bake for one hour

About 10 minutes before squash is done baking:

Chop onion and saute in 1 TBS olive oil over medium heat

Chop apple and carrot and add to onion

Saute onion, apple and carrot combination for 5 minutes

Remove squash and let cool

Stir in curry

pour in vegetable broth

Scoop at least 3 cups squash from skins and add to the pot

Stir all

Add 2 bay leaves

Place lid on top and let simmer one hour

Remove from heat

Remove bay leaves

Blend in batches and return to pot

Add milk and honey

Stir and serve

place sprig cilantro on each serving

ENJOY! Butternut squash (and apples too) is a storage crop making this soup easy to make throughout the cold months!

This recipe was in the A2Yoga Fall newsletter and it was credited: "from the Kitchen of Andrea Ridgard"

Roasted Winter Squash and Apple Soup

from Dr. Andrew Weil:

1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chili powder to taste
4 to 5 cups vegetable broth

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.

2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

3. Serve in warm bowls with dollops of cilantro-walnut pesto.

Dr. Andrew Weil’s
Cilantro-Walnut Pesto

1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 jalapeño, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

1. Put the walnuts in a food processor and grind them fine.

2. Add the cilantro, jalapeño, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

Stuffed Squash

Split two squash lengthwise. Remove seeds and bake, face down, on an oiled tray for 30 minutes at 350 degrees, or until tender enough to eat. Make filling while squash is baking.

Filling One: Mushroom/Cheese

1/2 c. chopped mushrooms / 1 c. chopped onion / 1 clove crushed garlic / 1 cup cottage cheese or ricotta / 1/2 tsp. basil / 1/4 c. chopped parsley / 3/4 c. bread crumbs or cooked rice / 2 Tbs. white wine/ salt, pepper, butter

Saute mushrooms, onions, garlic in butter or olive oil with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, 25-30 minutes at 350 degrees. Baste with liquid from the saute as it bakes.

Filling Two: Apple!

2 medium cooking apples / 2 c. cottage cheese / juice from 1 lemon / 1/2 c. chopped onion / 3 Tbs. butter / dash of cinnamon / 3/4 c. grated cheddar

Saute apples and onion in butter until onion is clear. Combine with remaining ingredients and stuff the squash. Bake, covered, 15-20 minutes, or until heated through. Optional: 1/2 c. chopped walnuts (sauteed) and/or handful of raisins.